Watch and listen to this recipe from Bobby Flay.
View the full recipe here.

1. Brush
Brush the fish on both sides with olive oil and season with salt and pepper.

2. Stuff
Fill the cavities of the fish with orange slices, tarragon, and parsley.

3.Grill
Grill for 6 to 7 minutes on each side.

4. Prepare Vinaigrette
Combine vinegar, shallot, mustard, tarragon, salt, and pepper in a bowl and whisk until smooth. Slowly add the oil until emulsified.

5. Remove
Remove the fish from the grill and place on a platter.

6. Drizzle
Drizzle immediately with the Sherry Vinegar-Tarragon Vinaigrette, then serve.